During the height of the fever give hot water, or hot water and milk. A fast is to be recommended. When the appetite appears give milk, milk and barley water preferable, hot or warm milk soups, with hard toast; the top of a shredded wheat biscuit with hot milk, farina and Cream of Wheat, which are quite enough until the fever subsides. Milk foods should be given about three hours apart. Thirst may be allayed by warm tea, clover tea, or just simply a pinch of green tea and a pint of water.

When convalescence appears, cereals and milk, with the exception of oatmeal, should form the bulk of the diet. Then add cream soups, cup custards, blancmange, junket, coddled, poached, fluffed and snow eggs, fruit and fruit juices; vegetable gelatin with fruits; baked potatoes; plain boiled rice; potato souffle; potato timbale; ground almonds mixed with the breakfast cereal; rice dumplings; rice cream; rice pudding, and such milk foods as plum porridge and milk jelly.

Avoid

All foods difficult of digestion, as coarse vegetables, highly-seasoned soups and sauces, cakes, pies, preserves, ice creams, other cold foods and meats. The return to a solid diet must be made very gradually.